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Garlic Zucchini Soup

Date Added: Oct 28, 2010 American Appetizers
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Prep Time

5 mins

Cook Time

45 mins

Ready In

50 mins

Serving

4

*to adjust serving size click on "serving box".

Description

This delicious soup is so easy to make and is vegetarian if you substitute the chicken stock with vegetable stock.


Ingredients

  • 6  Table Spoon(s) Olive Oil
  • 1
  • 1  Each Onion, diced
  • 2
  • 10  Each Garlic Cloves
  • 3
  • 2  Each Large Idaho Potatoes, diced
  • 4
  • 2  Quart(s) Chicken Stock
  • 5
  • 3 1/2  Cup(s) Zucchini, medium diced
  • 6
  • 3  Cup(s) Squash, medium diced
  • 7
  • 4  Each Basil Leaves
  • 8
  •  To Taste Salt & Pepper
  • 9

Directions

    1. On medion heat add oil, diced onions and garlic cloves to sauce pan.
    2. You want to brown the onions and garlic for 2-3 minutes.
    3. De-seed and medium dice your zucchini and squash.
    4. After the onions and garlic are browned add the diced potatoes and chicken stock.
    5. After roughly 20 minutes when the potatoes are soft, reduce the heat and puree.
    6. Next add the medium diced zucchini and squash.
    7. Let cook for 20 minutes.
    8. Next chiffonade your basil and add to soup.
    9. With salt and pepper taste and adjust.
    10. When serving, garnish with basil.

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